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Lamb, Breast of, and Green Peas

INGREDIENTS for dish for 4 persons. -1 breast of lamb, a few slices of bacon, 1/2 pint of stock, 1 lemon, 1 onion, 1 bunch of savoury herbs, green-peas. AVERAGE COST, 10d. per lb.

Remove the skin from a breast of lamb, put it into a saucepan of boiling water, LAMB, BREAST OF. and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices of bacon; add the stock, onion and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish and place the lamb on the top of them. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired.

TIME.-1 hour.

LAMB CUTLETS. tion of this joint, for there is a little field for his judgment and dexterity which does not always occur in other joints. The separation of the shoulder from the breast is the first point to be attended to; this is done by passing the knife round the dotted line, as shown by the letters A, B, C, D and E, so as to cut through the skin, and then, by raising with a little force the shoulder, into which the fork should be firmly fixed, it will come away with just a little more exercise of the knife. In dividing the shoulder and breast, the carver should take care not to cut away too much of the meat from the latter, as that would rather spoil its appearance when the shoulder is removed.

The breast and shoulder being separated, SEASONABLE.-Grass lamb, from Easter it is usual to lay a small piece of butter to Michaelmas.